Mediterranean Petite Tenders

Mediterranean Petite Tenders
Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A hearty meal with robust flavors. Tender slices of seasoned beef shoulder, are served on a bed of couscous, with a side of sautéed asparagus, carrots, shallots and shiitake mushrooms.

Ingredients

4 petite tenders (6-8 oz. each, cut from the beef shoulder)
Olive oil
2 tsp. dried rosemary
2 tsp. coarsely ground pepper
1 tsp. coarse salt
2 shallots, minced
1 lb. asparagus
8 oz. baby carrots, blanched
8 oz. shiitake mushrooms
1 pt. cherry tomatoes, halved
2 cups cooked couscous
Fresh rosemary sprigs
 

Steps

1. Coat tenders with rosemary, pepper, and salt. Heat 2 tbsp. olive oil in a sauté pan. Sear tenders over high heat.

2. Transfer to roasting pan and place in 450°F. oven. Roast 10-15 min. to med.-rare.

3. Meanwhile, in same sauté pan, heat 1-2 tbsp. olive oil. Add shallots; sauté 1-2 min. Add asparagus and carrots; sauté 5 min. Stir in shiitakes and tomatoes; sauté 2 min. longer.

4. For service, slice petite tenders crosswise and fan out on a bed of cooked couscous. Plate vegetables on the side. Garnish with fresh rosemary.
 

More From FoodService Director

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources